Baked Chicken and Okra

Baked Chicken and Okra


"An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce."

Ingredients 2 h 10 m {{adjustedServings}} servings 348 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
  3. Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
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  • Cook's Note
  • You may need to add liquid as the rice and chicken cooks, depending on the humidity and temperature of individual ovens. The more liquid you add, the saucier the dish will be.
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Reviews 5

  1. 5 Ratings


The flavours are good, but the texture isn't right for us. That being said I made the following changes: white basmati rice, family pack of chicken legs with thigh (4lbs.), canned diced tomatoes, frozen okra, 2 cups frozen corn/peas/carrots/beans mix and creole-type seasoning. Everything else remained the same. There was so much liquid I baked this uncovered the whole time. The rice also came out mushy and shapeless. Chicken wasn't flavourful and the skin rubber-y. This recipe has potential if the cooking method is changed; cook the rice separately using 4 cups of stock (we use a rice cooker). Combine the remaining cup of stock and only one can of tomatoes in a baking dish. Add veggies (I'd use the same combination as this time), bay leaves and mix it all up. Rub the chicken with Creole-type (anything cumin-y is great) seasoning and brown on the stove in a pan (reduces oven time, gets the skin a little crisp and adds flavour). Add on top of veggie-stock mixture and bake uncovered for 30-45 minutes or until done. Serve on top of rice.


I thought the flavor was sort of bland and I added some creole seasoning. I didn't quite like the texture of the rice though. I'll try it again though, with a few changes.

Michelle C

This recipe was good starting point for me since I was looking to use chicken & most importantly okra. I halved the recipe using 6 ckn thighs, < 1 c. (brown) rice, 15 oz stew tom., 1 c. okra, 2 c. ckn broth. I used instant rice as I usu. have poor results w/rice cooking throughly when baking. I added a light salting of Konriko creole seasoning for flavor but not too much in case the kids found it too spicy. Next time think I'd add more. I omited the s&p. I added canned corn. Baked for about 1 hr. covered, then 5 min uncovered & ckn fell right off bone. This would be great, easy meal for a cold winters day. As it turns out, our local famers mkt has okra now (mid-summer) so we indulged even though it's really better winter food. As a challenged cook, I appreciated this idea for okra.